Raspberry, Cabernet and Black Pepper Sauce

Makes 1.5 cups

Ingredients
•  1 bottle Vine Cliff Cabernet Sauvignon
•  12 ounces raspberries
•  1 cup sugar
•  1 teaspoon freshly ground black pepper

Place the wine, raspberries, sugar and black pepper into a 2 to 4 quart stainless steel pan. Bring to a vigorous boil over high heat and stir occasionally.

When mixture has reduced down to 2.5 cups, remove from stove and strain by using a spoon to push the pulp through a metal sieve into a bowl.

Refrigerate until cold and use as a dip for strawberries or other fruit. This also makes a great marinade for lamb or tri-tip.